Mango Juice Jellies
Prep time
Cook time
Total time
Inactive time: 4 hours
Yield: Makes 4½-cup jellies
  • ½ cup canned fruits syrup*
  • 1 tablespoon caster sugar (optional)
  • 2 teaspoons powdered gelatin
  • 1 cup mango juice
  • Squeeze of lemon or lime (optional)
  • Canned fruits*
  • Pomelo shreds (as garnish, optional)*I used canned pineapples chunks this time round. You can use peaches, lychees, longans or even fresh fruits... whatever you like!
  1. Place canned fruits syrup in a small bowl and stir in caster sugar (it's okay if the sugar did not dissolve). Sprinkle gelatin on top and set aside for 5 minutes for the gelatin to soften.
  2. Place the small bowl of syrup in a pot. Fill the pot with water until 1-inch up the sides of the bowl. (You can add some water in the pot first then place the bowl in the pot if your pot is small like mine.) Set the pot over medium-high heat. Stir the syrup constantly until the sugar and gelatin have dissolved and the mixture is smooth - you should not see anymore gelatin granules. Remove the pot from heat and remove the bowl from the pot - if it's too hot to handle, just set it aside for about 10 minutes before trying to remove the bowl.
  3. Place mango juice in a measuring cup. Stir in the syrup mixture and add in a squeeze of lemon or lime if using. Stir well.
  4. Place four ½-cup ramekins on a tray. Pour in the mango juice mixture until ¾-full. Add in canned fruits.
  5. Refrigerate the jellies for at least 4 hours. Sprinkle pomelo shreds on top before serving.
Naggy Notes
- I prefer the jellies without the additional tablespoon of sugar but X prefers them with the additional sugar - I'd suggest omitting the sugar in your first try then adjust accordingly if it's not sweet enough for you.

- To make your own syrup, use a 3:1 or 2:1 ratio for water:sugar (depending on how sweet you want it to be). For 3:1, combine ½ cup of water with 3 tablespoons caster sugar. For 2:1, combine ½ cup of water with 4 tablespoons caster sugar. Omit the additional tablespoon of sugar if using your own syrup.
Recipe by Foodie Baker at